August 19, 2010

Roasting Racks

Sometimes books come along that make you change everything.   One little book reconnected me with the love, purpose and alternative motives that go into cooking.  Thankfully this one little book was tuned into an amazing series known as the Mitford Books by Jan Karon.  Ms. Karon wrote so beautifully that I would be left drooling for crab casserole, orange marmalade cake & The Book of Common Prayer every time I said goodnight to Mitford (her fictional town in NC).  Ms. Karon also released a companion to the series - the Mitford Cookbook and Kitchen Reader.  She compiled the best food passages from 10 of the books with the actual recipes she envisioned being prepared. In the books roasted chicken is Cynthia's thing (the female lead of the story -you will love her, trust me).  The chicken was always received with such admiration that I truly believed it was something very hard to do (this was years ago). When I actually tried roasting I found it was easy, however the flavor was hard to capture. In the "Kitchen Reader" I found the key - the roasting rack.  Forget a metal rack (which every book will insist you need) - try onions!  It is true! All you are trying to do is provide a barrier between the pan and the bird to prevent burning or drying out.  The veggies add the flavor & create an amazing side dish. My roasting racks have now become seasonal. Hope you enjoy!

Summer Roasting Rack
3 heirloom tomatoes, chopped
1 sweet onion,chopped
1 cup of olives, halved
1 pint of heirloom tomatoes,  halved
tablespoon of minced garlic
salt, pepper, tablespoon of herbs De Provence & drizzle of Olive oil
Mix all together in the bottom of your roasting pan.  Place a 5 lb bird on top of the rack with the skin seasoned with olive oil, S&P, & Herbs De Provence and stuffed with a quartered lemon and as much garlic as you want. Roast at 425 degrees for an hour and a half and you will be happy! Let the bird rest, tented for about 20 minutes before you carve.  Serve veggies on the side. If you want to go ahead and add quartered new potatoes to the rack (I normally do).

3 comments:

Nicole said...

Oh, Lara. That sounds delish! I can't wait to try it!

Jennifer said...

Sounds wonderful and thanks for the roasting tip! I've never thought of that before but it makes tons of sense!

Lara B Knight said...

Nicole it makes a perfect Sunday supper! Thank you for your encouragement!
Jenn - let me know what you think!